Stir-fried Cauliflower with Tiger Skin Egg and Pork Slices
1.
Prepare the ingredients, organic cauliflower break small flowers soak in salt water and wash
2.
Boil the eggs with an egg cooker
3.
Wait for the egg to cool and peel it off, and make a few strokes on the egg to taste the other egg and cut it in half
4.
When the pot is hot, pour in rapeseed oil, saute the scallion, ginger, star anise seasoning and serve
5.
Put the eggs and turn on a medium-to-low heat
6.
After the surface is fried and browned, the eggs will be fried and cut in half.
7.
Wash the forelegs and cut the fat and thin into long slices separately
8.
Leave a little clean base oil into the fat slices, and stir-fry the lean slices after the oil is released
9.
After changing the color, pour in the cooking wine, soy sauce and sugar in turn to color them all
10.
Put in tiger eggs and a little warm water
11.
Stew until the marinade thickens, add salt and stir well
12.
Wash the pot, pour the oil, saute the shallots and garlic, then pour the organic cauliflower
13.
Stir-fry until soft and change color, add salt
14.
Pour in the cooked meat gravy and stir fry for a good taste
15.
Then re-pour the meat slices, tiger eggs and sauteed seasoning
16.
Stir-fry evenly and turn off the heat
17.
It smells so delicious
Tips:
1. After the boiled egg is peeled, score a few knives for easy taste
2. Those who don’t want to save cooking oil can deep-fry tiger eggs more quickly.
3. Be careful not to break the egg during braising, otherwise it will affect the appearance
4. Don't put MSG and chicken essence in the dishes with eggs
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